ROASTING

(continued)

Questions

Q. Is it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 3.6 kg (8 lbs.), check with thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to carve it?

A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per 450 grams (1 pound) additional time [15 minutes per 450 grams (1 pound) for roasts under 2.3 kg (5 lbs.), more time for larger roasts.]

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.

 

Oven

 

Approximate Roasting Time

Internal

Type

Temperature

Doneness

in Minutes per 450 Grams (1 Pound)

Temperature °C.

 

 

 

 

 

 

Meat

 

 

1.4 to 2.3 kg

2.7 to 3.6 kg

 

 

 

 

(3 to 5 lbs.)

(6 to 8 lbs.)

 

Tender cuts; rib,

163°C. (325°F.)

Rare:

24–35

18–25

60°–66° (140°–150°F.)†

high quality sirloin tip,

 

Medium:

35–39

25–31

66°–71° (150°–160°F.)

rump or top round*

 

Well Done:

39–45

31–33

77°–85° (170°–185°F.)

Lamb leg or

163°C. (325°F.)

Rare:

21–25

20–23

60°–66° (140°–150°F.)†

bone-in shoulder*

 

Medium:

25–30

24–28

66°–71° (150°–160°F.)

 

 

Well Done:

30–35

28–33

77°–85° (170°–185°F.)

Veal shoulder, leg or loin*

163°C. (325°F.)

Well Done:

35–45

30–40

77°–82° (170°–180°F.)

Pork loin, rib or shoulder*

163°C. (325°F.)

Well Done:

35–45

30–40

77°–82° (170°–180°F.)

Ham, precooked

163°C. (325°F.)

To Warm:

18–23 minutes per 450 grams

46°–52° (115°–125°F.)

 

 

 

(1 pound) (any weight)

 

 

 

 

 

 

 

 

Poultry

 

 

1.4 to 2.3 kg

Over 2.3 kg

 

 

 

 

(3 to 5 lbs.)

(5 lbs.)

 

Chicken or Duck

163°C. (325°F.)

Well Done:

35–40

30–35

85°–88° (185°–190°F.)

Chicken pieces

177°C. (350°F.)

Well Done:

35–40

 

85°–88° (185°–190°F.)

 

 

 

4.5 to 6.8 kg

Over 6.8 kg

 

 

 

 

(10 to 15 lbs.)

(15 lbs.)

In thigh:

Turkey

163°C. (325°F.)

Well Done:

16–22

12–19

85°–88° (185°–190°F.)

 

 

 

 

 

 

*For boneless rolled roasts over 15 cm (6″) thick, add 5 to 10 minutes per 450 grams (1 pound) to times given above.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 60°C. (140°F.) means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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GE JGBP35GZA, JGBP35GXA Roasting Guide, Questions, Frozen Roasts, Why is my roast crumbling when I try to carve it?
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